If you watch the news, you know that the West Coast has been gripped with the frigid hand of winter. Yesterdays' high was 33. Seriously. If there is one thing the good people of Southern Nevada (and Southern California and Arizona) do not like, it's cold weather. We simply fall apart. Mind you, the sun is shining brightly in a cloudless blue sky, but my goodness, if that thermometer doesn't go over 45, we are a mess.
Consequently, we spend lots of time indoors, under blankets, talking about soup. Mmm, soup.
After BeanGate last week, I got back on the horse and tried this recipe. I'd like to point out - I used canned beans. Delicious, safe, canned beans as I value my and husband's lives. Paired with roasted broccoli (me) and grilled cheese sammies (Brian and the Bear), it was a perfect Meatless Monday dinner. Enjoy!
3 Tbl extra-virgin olive oil (I used grapeseed oil; also delish)
1 yellow onion, diced
4 garlic cloves, roughly chopped
32 oz low sodium vegetable broth
a bunch of baby carrots, chopped
4 cups freshly chopped dino kale
14.5 oz Italian-style canned tomatoes
2 14.5 oz no-salt added CANNED Cannellini beans, drained and rinsed
Saute the onions in a large soup pot over low heat for 8-10 minutes. Don't rush this step (using too high of heat) as a slow cook will create a wonderful caramelized flavor that will be tasted throughout the soup. Add garlic and let cook for 3-4 minutes. Add broth, tomatoes, carrots, and kale; let simmer. Add the beans (to heat) when you are ready to eat; the beans will take about 10-15 minutes to heat up. This is a great soup to make in the early afternoon and let simmer for the rest of the day. The house will smell great!
And yes, kale and I are over our fight. He's back in my life and things are better than ever. It's complicated, okay?
Consequently, we spend lots of time indoors, under blankets, talking about soup. Mmm, soup.
After BeanGate last week, I got back on the horse and tried this recipe. I'd like to point out - I used canned beans. Delicious, safe, canned beans as I value my and husband's lives. Paired with roasted broccoli (me) and grilled cheese sammies (Brian and the Bear), it was a perfect Meatless Monday dinner. Enjoy!
3 Tbl extra-virgin olive oil (I used grapeseed oil; also delish)
1 yellow onion, diced
4 garlic cloves, roughly chopped
32 oz low sodium vegetable broth
a bunch of baby carrots, chopped
4 cups freshly chopped dino kale
14.5 oz Italian-style canned tomatoes
2 14.5 oz no-salt added CANNED Cannellini beans, drained and rinsed
Saute the onions in a large soup pot over low heat for 8-10 minutes. Don't rush this step (using too high of heat) as a slow cook will create a wonderful caramelized flavor that will be tasted throughout the soup. Add garlic and let cook for 3-4 minutes. Add broth, tomatoes, carrots, and kale; let simmer. Add the beans (to heat) when you are ready to eat; the beans will take about 10-15 minutes to heat up. This is a great soup to make in the early afternoon and let simmer for the rest of the day. The house will smell great!
And yes, kale and I are over our fight. He's back in my life and things are better than ever. It's complicated, okay?
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